Shrimp Tacos with Cilantro Lime Crema
Serve with rice if desired.

Servings: 4

1 pound medium shrimp, peeled and deveined
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
1 tablespoon lime juice
1 tablespoon minced fresh cilantro
1 teaspoon olive oil
1 tablespoon lime juice
8 (6-inch) corn tortillas, warmed
2 cups shredded lettuce
1/4 cup finely diced red onion

In a medium bowl, toss shrimp with chili powder, cumin, and pepper.

In a small bowl, stir together sour cream, cilantro and 1 tablespoon lime juice to make cilantro lime crema.

Heat olive oil in a large nonstick skillet over medium heat; sauté shrimp 3 minutes, turning once, or until done. Remove from heat; toss with 1 tablespoon lime juice. Fill warmed corn tortillas with shredded lettuce, shrimp mixture and diced red onion; drizzle tacos with cilantro lime crema.

Per Serving (2 tacos): 263 Calories; 5g Fat (16.9% calories from fat); 1g Saturated Fat; 27g Protein; 28g Carbohydrate; 3g Dietary Fiber; 175mg Cholesterol; 260mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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